2 Pillsbury® Grands!® Frozen Flaky Layers Biscuits (from 22.1-oz bag)
2 tablespoons herb-flavored cream cheese spread
1/4 cup diced seeded tomato
Chopped fresh basil leaves
Heat oven to 350°F. Spray cookie sheet with cooking spray. Place biscuits on microwavable paper towel. Microwave on Medium (50%) 25 to 30 seconds, turning over halfway through microwave time. (Biscuits should be slightly frozen for easier slicing.) Slice each biscuit horizontally, carefully separating into 2 layers.
Place biscuit halves cut sides down on cookie sheet. Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet. Cool 5 minutes.
Spread cream cheese spread on biscuits. Top with tomato and basil.
2(1-inch-thick) boneless pork loin chops (about 3/4 lb.), trimmed of fat
2 slices onion
1 garlic clove, minced
1/2 cup barbecue sauce
1 tablespoon water
1 teaspoon cornstarch
Place pork chops in 2 to 3 1/2-quart slow cooker. Top each with onion slice. Sprinkle with garlic. Pour barbecue sauce over pork.
Cover; cook on low setting for 5 to 6 hours.
About 5 minutes before serving, remove pork from slow cooker; place on serving platter. Top each chop with onion slice; cover to keep warm.
In 2-cup glass measuring cup or small microwave-safe bowl, blend water and cornstarch until smooth. Pour juices from slow cooker into cornstarch mixture; mix well. Microwave on HIGH for 1 to 2 minutes or until mixture boils and thickens slightly, stirring once halfway through cooking.
Serve sauce with pork.
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
3/4cup chopped cooked chicken
2tablespoons shredded Cheddar cheese
2teaspoons chopped toasted sliced almonds
2teaspoons chopped green onions
1tablespoon mayonnaise or salad dressing
Dash ground ginger
Sesame seed, if desired
Heat oven to 375°F. Lightly grease 2 jumbo muffin cups. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.
In small bowl, mix chicken, cheese, almonds, green onions, mayonnaise and ginger until well blended. Press each biscuit to cover bottom and side of muffin cup. Spoon chicken mixture into biscuit cups. Sprinkle with sesame seed.
Bake 16 to 21 minutes or until edges are deep golden brown.
Exchanges:1 1/2 Starch; 2 1/2 Lean Meat;2 1/2 Fat;
1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 medium dark-orange sweet potato, peeled, cut into 1-inch pieces (1 cup)
1 small onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes with green chilies, undrained
1 cup Progresso® chicken broth (from 32-oz carton)
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cumin
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh cilantro
4 yellow or blue corn tortillas (5 or 6 inch)
Spray 1 1/2- to 2-quart slow cooker with cooking spray. Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in cooker. Cover; cook on Low heat setting 7 to 8 hours.
Stir in corn and bell pepper. Increase heat setting to High; cover and cook about 30 minutes or until chicken is no longer pink in center and vegetables are tender.
Meanwhile, heat oven to 450°F. Spray cookie sheet with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheet. Bake about 6 minutes or until crisp but not brown; cool.
Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.
Exchanges:2 Starch;1 Vegetable; 2 Lean Meat
1/2 pound boneless beef chuck
1/2 cup lemon juice
2 tablespoons olive oil
2 bay leaves
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
4 cherry tomatoes
4 small boiling onions
Cut beef into eight 1 1/2-inch cubes.
Mix lemon juice, olive oil, bay leaves, chopped garlic, salt, pepper and cumin. Pour over beef cubes. Cover. Refrigerate 8 hours or overnight.
On two skewers, alternate beef cubes, tomatoes and onions. Cook over hot coals or under broiler about 15 minutes, turning every 5 minutes.
Serve over hot, cooked rice.
3 Tbsp. smooth peanut butter
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 tsp. toasted sesame oil or peanut oil
1 Tbsp. orange juice
2 cups cooked spaghetti (leftover un-sauced spaghetti works best, but you can use any kind of pasta)
1 cup cooked broccoli florets
1/2 cup sliced cucumber , cut into half-rounds
1/2 cup julienned snow peas
1/4 bell pepper , sliced into matchsticks
Freshly ground black pepper
6 to 8 ounces grilled or roasted chicken , shredded
Note: Any combination of vegetables will do, but be sure to add something raw for crunch.
To make sauce: In a separate bowl, whisk together peanut butter, soy sauce, rice wine vinegar, and toasted sesame or peanut oil. Then add 2 tablespoons water and orange juice to the mix.
To make noodles: Combine spaghetti with broccoli florets, cucumber, snow peas, and bell pepper; toss with sauce. Add freshly ground black pepper to taste. Top with shredded chicken. Refrigerate, or store in a cooler bag with an ice pack, until ready to serve.
Source: Susan Spungen
2/3 pound medium Shrimp (peeled and de-veined)
1 tsp. soy sauce
1 tsp. cornstarch
2 ½ Tbsp. cornstarch
1/3 cup soy sauce
4 Tbsp. rice wine vinegar
4 Tbsp. (packed) dark brown sugar
1 tsp. ground ginger
1 tsp. garlic powder
20 ounce can pineapple chunks (in juice)
1 celery stalk, diagonally cut very thin
1 carrot, diagonally cut very thin
1 medium onion, julienne cut (thin strips from halved onion sliced from root to top)
1 red bell pepper, cut into thin strips
1 Tbsp oil
Marinate shrimp in 1 tsp. soy sauce and 1 tsp. cornstarch for about 20 minutes (in the refrigerator.)
In a bowl or large measuring cup mix sauce ingredients: 2 ½ Tbsp. cornstarch, 1/3 cup soy sauce (add soy sauce slowly and stir to avoid lumps), rice wine vinegar, dark brown sugar, ground ginger, garlic powder, and the juice from the pineapple chunks (reserve the pineapple chunks for later in the recipe.) Set sauce aside.
Heat wok or stir-fry pan over medium-high heat and add oil. When oil is hot, add shrimp (with marinade) to the pan and stir-fry until just cooked (shrimp will start to curl and turn pink.) Remove shrimp to bowl or plate.
Add more oil to wok or pan if needed and stir-fry celery and carrot to soften and remove the vegetables to a bowl (not the one with the shrimp.)
Add more oil if needed and add onion and stir-fry briefly to soften. Add back carrots and celery along with bell pepper and stir-fry for 1-2 minutes. Add pineapple chunks to wok or pan and add back the shrimp. Stir-fry for a few seconds. Mix sauce and pour into wok or pan. Stir everything in the wok or pan and bring to a boil so the mixture can thicken.
Immediately remove from heat and serve with Chinese white rice or over crispy noodles.
Makes 3 servings.